Skip to main content New<> this month
Get the Allrecipes magazine

Jiffy® Chili Cornbread Casserole

Rated as 5 out of 5 Stars

"This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread."
Added to shopping list. Go to shopping list.


55 m servings 400
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  3. Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  4. Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  5. Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.


  • Editor's Note:
  • The directions for making cornbread are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

Per Serving: 400 calories; 19.3 37.5 20.9 72 1430 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I used chili powder instead of the packet of seasoning. I also used a can of diced tomatoes. Instead of corn I used cooked diced sweet peppers. Love the cornbread on top since it's easier than...